I hope the letter below from a Canadian inmate is self-explanatory.

This is posted as a warning to other inmates how sneaky SWMBO has been – using guests to improve the standards of smoked trout cuisine at TRM for over twenty years. Each entry is judged on three key evaluation criteria: Execution, Appearance and Taste.

The photos are from G’s last cullinary course in 2024 when another local “foodie”, Marina, joined SWMBO to assess the presentation and score his efforts. (Hare & Copper had better watch out!)

But in the last sentence he identifies his real motive – to reduce the $ hire rate for TRM’s inflatable Lake O raft…

Good morning Ross and Pip, 

I hope that you are both well. 

Just wanted to provide a quick update on my upcoming stay. I should arrive in the early evening (~7:00 pm’ish) of 20 February if my travels from Wellington go as planned. I know that I need to add some time because the desert road is closed. I hope to stay for ~ 5 to 6 weeks.

I’ve been working on my cooking lately so let’s chat about when I can cook you both dinner. I do have a trout in butter with dill and capers recipe that could work. But I am open to other protein groups also. Given my angling prowess, may I ask about the availability of wood, salt and brown sugar for fish smoking, and fish bags for the massive trout that will be landed? Also, I do need to build in exercise in my stay to balance the pending diet rich in hokey pokey ice cream, custard squares, brioche, and fish and chips. Hence, would the float tube and accessories be available?

That’s it for now. Excited to get back. 

Cheers,

G.